Parmesan Pesto Twists Recipes

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PESTO TWISTS

Use pesto made straight from your garden if you make these in the summer or purchase it prepared from the grocery store to fill these easy appetizers. -Jaye Beeler, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 12 servings.

Number Of Ingredients 3



Pesto Twists image

Steps:

  • Preheat oven to 400°., Unfold puff pastry sheets on a lightly floured surface. Roll each sheet into a 12-in. square. Spread pesto onto 1 pastry sheet to within 1/4 in. of edges. Sprinkle with cheese. Top with remaining pastry, pressing lightly. Cut into twelve 1-in.-wide strips. Twist each strip 4 times. Place 2 in. apart on parchment-lined baking sheets, pressing down ends., Bake 12-15 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 265 calories, Fat 17g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 270mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein.

1 package (17.3 ounces) frozen puff pastry, thawed
1/2 cup prepared pesto
1/2 cup shredded Parmesan cheese

CHEESY PESTO TWISTS RECIPE BY TASTY

Here's what you need: puff pastry, fresh pesto, mozzarella cheese, egg, salt, pepper, parmesan cheese

Provided by Matthew Cullum

Categories     Sides

Yield 6 servings

Number Of Ingredients 7



Cheesy Pesto Twists Recipe by Tasty image

Steps:

  • Preheat oven to 350˚F (180°C).
  • Roll out a sheet of puff pastry and spread the pesto evenly over it, leaving a small amount of room at the edges. Sprinkle over the mozzarella and place another sheet of puff pastry on top, making a sandwich.
  • Cut into thin strips with a sharp knife. Grab both ends of each strip, press down firmly to seal the edges and twist.
  • Transfer onto a baking tray lined with baking paper, and brush with beaten egg. Season with salt and pepper and sprinkle over the parmesan.
  • Bake for 25 minutes until golden brown.
  • Enjoy!

Nutrition Facts : Calories 725 calories, Carbohydrate 41 grams, Fat 54 grams, Fiber 1 gram, Protein 19 grams, Sugar 1 gram

2 sheets puff pastry
6 oz fresh pesto
1 ½ cups mozzarella cheese, grated
1 egg, beaten
salt, to taste
pepper, to taste
½ cup parmesan cheese

MOZZARELLA AND PESTO TWISTS

Talk about your easy appetizers: These cheesy, pesto-filled twists come together with just three ingredients--crescent dough, mozzarella and pesto (plus a dusting of flour). This means more time with your guests and less time in the kitchen.

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 4



Mozzarella and Pesto Twists image

Steps:

  • Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment.
  • Unroll the crescent dough sheet onto a lightly floured work surface and gently stretch into a 14-by-8-inch rectangle. Using a pizza cutter or sharp knife, cut the dough in half into two 7-by-8-inch rectangles. Using a small offset spatula or the back of a spoon, spread 2 tablespoons of the pesto on the top half of each rectangle, then sprinkle 1/2 cup of the mozzarella evenly over each half. Fold the bottom half of the dough upwards to cover the mozzarella and pesto and gently press the edges to seal.
  • Cut each rectangle into 8 strips, each about 1/2 inch wide. Carefully twist each strip several times, making sure to keep the filling intact, then place on the prepared baking sheet and pinch the ends to seal. Refrigerate the twists for 30 minutes. Bake until puffed and golden brown, 13 to 15 minutes. Serve warm.

One 8-ounce tube refrigerated crescent dough
All-purpose flour, for dusting
1 cup shredded part-skim mozzarella (about 5 ounces)
1/4 cup store-bought basil pesto

PESTO TWIST PASTA RECIPE BY TASTY

Here's what you need: fusilli pasta, fresh basil leaf, garlic, pine nuts, extra virgin olive oil, water, salt, pepper, grated parmesan cheese

Provided by Jody Duits

Categories     Dinner

Yield 4 servings

Number Of Ingredients 9



Pesto Twist Pasta Recipe by Tasty image

Steps:

  • Cook fusilli ( or rotini) in boiling salted water until it's al dente. Reserve 1 cup (235 ml) of the pasta water before draining.
  • Add basil, garlic, pine nuts, salt, and pepper to a food processor or blender and pulse to start to break up the ingredients. Add water and a splash of the olive oil to get things started.
  • Scrape down the sides of processor bowl to ensure everything is being incorporated evenly.
  • Put the top back on, turn on the food processor, and slowly drizzle the remaining olive oil through the hole on the top of the food processor until emulsified in the sauce.
  • Pour the pesto into a bowl, then stir in the parmesan. (The heat of the food processor will start to melt the cheese, so adding it afterwards retains a nice texture)
  • Drain the pasta and transfer to large bowl or pan.
  • Add pesto and a splash of pasta water, stirring to incorporate.
  • Add parmesan and another splash of pasta water.
  • Top off with more cheese and basil before serving.
  • Enjoy!

Nutrition Facts : Calories 760 calories, Carbohydrate 86 grams, Fat 37 grams, Fiber 4 grams, Protein 20 grams, Sugar 3 grams

1 lb fusilli pasta, or rotini pasta
2 cups fresh basil leaf, washed and thoroughly dried
1 clove garlic
¼ cup pine nuts
½ cup extra virgin olive oil
¼ cup water, cold
salt, to taste
pepper, to taste
½ cup grated parmesan cheese

PARMESAN PUFF PASTRY TWISTS

These tasty twists are great beside any dish you serve up - soups, pastas, salads, or even on their own with an array of dipping options as an appetizer!! YUMMY treat from Paula Deen on the Food Network!!

Provided by Mommy Diva

Categories     Breads

Time 22m

Yield 26 breadsticks

Number Of Ingredients 5



Parmesan Puff Pastry Twists image

Steps:

  • Preheat oven to 400 degrees F.
  • Unfold pastry sheets on a lightly floured surface.
  • Cut each sheet into 13 strips, (about 3/4 of an inch by 10-inches each).
  • Combine cheese, basil, and garlic in a long shallow pan or dish.
  • Brush melted butter on pastry sticks.
  • Roll pastry in cheese mixture to coat each side evenly.
  • Gently twist the pastry sticks, and place on a lightly greased baking sheet.
  • Bake for 12 minutes.
  • Remove to wire racks to cool.
  • Serve with your favorite soups, salad, on the side of any meal or as an appetizer with dipping sauces.
  • Enjoy! ;).

Nutrition Facts : Calories 134.5, Fat 9.9, SaturatedFat 3.6, Cholesterol 8.1, Sodium 117.5, Carbohydrate 8.6, Fiber 0.3, Sugar 0.2, Protein 2.9

1 (17 ounce) package puff pastry sheets, frozen (thawed)
1 cup parmesan cheese, freshly grated
1 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 cup butter, melted

CHEESY PESTO TWISTS

Make and share this Cheesy Pesto Twists recipe from Food.com.

Provided by MrsSPheonix

Categories     Lunch/Snacks

Time 25m

Yield 30 twists

Number Of Ingredients 4



Cheesy Pesto Twists image

Steps:

  • Place one sheet of pastry on counter.
  • Spread with pesto and sprinkle on cheeses.
  • Place second sheet of pastry on top and press firmly to seal.
  • Cut into 2cm strips.
  • Twist each strip 2 or 3 times& place on greased oven tray.
  • Bake at 220C 10mins or until golden.
  • Serve warm with your favorite dipping sauce.

2 sheets frozen puff pastry, thawed
2 tablespoons pesto sauce, store bought or home made
2 tablespoons shredded cheddar cheese
2 tablespoons shredded parmesan cheese

TWISTY CHEESE STRAWS

Puff pastry is ideal for canapés. Try twisted with cream cheese and pesto then baked until crispy

Provided by Good Food team

Categories     Canapes

Time 35m

Yield Makes at least 24

Number Of Ingredients 5



Twisty cheese straws image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Tip the cream cheese and pesto into a bowl and mix well.
  • Unroll the pastry on a lightly floured surface and cut in half lengthways. Spread the pesto mix over one half, pop the other piece of pastry on top to create a sandwich, then cut in half lengthways to create 2 long rectangles. Divide each rectangle into short strips, about 1cm thick. Twist each pastry strip and place on a baking tray lined with parchment.
  • Brush with egg and bake for 20-25 mins until risen and golden brown.

Nutrition Facts : Calories 78 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Protein 1 grams protein, Sodium 0.2 milligram of sodium

100g cream cheese
2 tbsp fresh pesto
320g sheet puff pastry
a little flour , for dusting
1 egg , beaten

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